What more relaxing in the weekend than spending your times with your family and enjoy grilling your favorite meat. I really love grilling. My favorite meat for grill will be lamb, pork and chicken. Before we start roasting on our grill, we need to do few preparations.
First thing we must do is to prepare the ingredient we want to use for grilling. Select the best part of the meat will always make our grilling activity much easier. I like to use lamb shoulder, pork belly and chicken wing when grilling. For me they have better taste and much tender meat compares to the other part. Always ensure the meat we choose is fresh. The fresher it is the better the taste will be. For lamb and pork, I always look for the thinner slice that available in the market. They will be much faster to cook and the flavors will be more compare to the thicker meat slice.
Once we already prepare the meat we want to grill, it is time to marinade it. Make sure we rinse the meat thoroughly before we marinade it. Avoid soak it in the water as the meat might lose some of it natural flavor. Prevent from using the same marinade for the same meat. The reason behind is, different meat have different natural flavor and it need different type marinade. Here is the simple way to marinade the meat. For chicken, I like to use chili and oyster sauce together with shallot and garlic. Put some salt for better flavor. For pork, I like to use barbecue sauce together with shallot, garlic and lemon grass. Lemon grass gives the fragrances to the meat. Put some salt for flavor. For lamb, I like to use mint sauce and barbecue sauce together with shallot, garlic and lemon grass. Put just a little salt as the lamb meat already a bit salty. I usually leave the meat to settle with marinade for minimum 4 hours for more flavors.
Once the meat already marinade for 4 hours, we can prepare the grill. I usually use charcoal for grilling. Make sure to prepare a lot of charcoal. Grill set with hood requires less charcoal compare to the grilling set without hood. Make sure the charcoal is red hot for better heat distribution. When using grill set with hood, it is recommended to apply indirect heating. For the grilling set without hood, there is no option but to apply direct heat. Make sure the distribution of the charcoal are even to have even heat distribution during roasting.
Once ready, the meat can be put to the grill for roasting. For the grill set with hood, ensure the lid is kept close. We don’t want the heat to escape and it will make the meat faster to cook. Only open the lid when it is time to flip the meat. When using the grill without hood, always check the heat. Prevent it from being too hot by sprinkle some water because we don’t want to burn the meat. Usually it will take 15 minutes for the meat to cook depend on the heat. The meat is ready when it is brownish in color and a bit of char mark will only improve the flavor of the meat.